How To Make Vegetarian Vegetable Chili
With all the rich & full flavors in this vegetable chili recipe, you certainly won’t miss the meat. The dish has beans, carrots, peppers, corn, and more.
Serves:
Ingredients
- 2tbspolive oil
- 3cupsbell peppers,cored cored and diced
- 1½cupsyellow onion,diced
- 1cupcarrots,peeled and diced
- 1½tbspgarlic,minced
- 29ozpetite diced tomatoes,(2 cans)
- 15oztomato sauce,(1 can)
- 15ozvegetable broth,(1 can), then more to thin if desired
- 2tbspchili powder,mild
- 2tspground cumin
- ½tspground coriander
- ¼tspcayenne pepper,optional
- salt and freshly ground black pepper
- 1½cupszucchini,chopped, ends trimmed
- 1½cupsfrozen corn
- 14½ozdark red kidney beans,drained and rinsed
- 21¾ozblack beans,drained and rinsed
For Desired Topping:
- cheese
- vocado
- red onion
- sour cream
- cilantro,optional
Instructions
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Heat olive oil in a large pot over medium-high heat. Add bell peppers, onion, and carrots and saute 3 minutes.
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Add garlic and saute 2 minutes longer. Stir in tomatoes, tomato sauce, broth, chili powder, cumin, coriander, cayenne pepper, and season with salt and pepper to taste.
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Bring mixture to a light boil then reduce heat to medium-low, cover and simmer for 10 minutes.
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Stir in zucchini, simmer for 10 minutes longer. Stir in corn, kidney beans and black beans and heat through for about 2 minutes longer.
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Thin with more broth, up to 1 cup as desired. Serve warm with toppings of choice.
Nutrition
- Calories: 681.94kcal
- Fat: 7.67g
- Saturated Fat: 1.23g
- Monounsaturated Fat: 3.35g
- Polyunsaturated Fat: 1.98g
- Carbohydrates: 122.63g
- Fiber: 32.47g
- Sugar: 18.49g
- Protein: 38.04g
- Sodium: 1533.43mg
- Calcium: 267.30mg
- Potassium: 3189.39mg
- Iron: 11.79mg
- Vitamin A: 482.08µg
- Vitamin C: 224.79mg
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